Gluten-Free Seeded Sourdough
A genuinely delicious gluten-free bread with a great texture, rich rustic flavor, and all the health benefits of sourdough fermentation.
And it’s SIMPLE to throw together! No kneading, stretch and folding, or hand shaping is required!
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This delicious loaf is perfect for those who want to enjoy the benefits and flavor of sourdough but cannot tolerate gluten. My friend The PCOS Doc calls this loaf “practically medicine” for its gut-friendly fiber, fermented grains, and probiotics!
The recipe is originally from Vanilla And Bean but has been slightly tweaked and adapted for simplicity.
You will benefit from using a digital scale for this recipe, and I don’t suggest making any ingredient substitutions.
First things first though, you will need a gluten-free sourdough starter. I would love to send you some of my cherished starter, Juniper!
Juniper is a 10+ year-old vibrant and active GLUTEN-FREE sourdough starter that is fed exclusively with organic rice, millet, and buckwheat flours, combined with reverse osmosis filtered water to ensure purity and potency. Juniper has been gently dehydrated at peak rise to preserve the maximum potency of the beneficial yeast and bacteria that make sourdough starters unique.
A dehydrated, mature starter is the next best thing to finding fresh starter locally and is exceptionally easier than taking months to mature one from scratch. It rehydrates and is ready to use in just 5 days.
Gluten-Free Seeded Multigrain Sourdough Loaf
Makes 1 loaf | Prep Time: 15 Minutes (Fermentation time 12-14 hours) | Cook Time: 60 Minutes
FOR THE SOURDOUGH STARTER:
Gluten-Free Sourdough Starter
FOR THE SOAKER:
3 Tbsp Whole Flax Seeds
3 Tbsp Whole Rolled Oats (gluten-free)
3 Tbsp Quinoa
3 Tbsp Hulled Sunflower Seeds
3 Tbsp Pumpkin Seeds
1/3 C (80g) Filtered Water
FOR THE BREAD:
100 g Gluten-Free Sourdough Starter, previously fed and doubled in size
600 g Filtered Water, lukewarm (roughly 98°F) (2.5 C + 2 Tbsp)
3 Tbsp Raw Honey or Maple Syrup
145 g Brown Rice Flour (1 C)
150 g Millet Flour (1 C)
130 g Oat Flour (gluten-free) (1 C)
80 g Tapioca Flour (1/2 C + 1 Tbsp)
3 Tbsp (36 g) Psyllium Husk Powder
3 tsp (17 g) Redmond Real Salt, Celtic salt, or fine sea salt
2 Tbsp Whole Rolled Oats (gluten-free) for sprinkling on top
FEED YOUR STARTER:
Roughly 6-8 hours before you want to assemble your loaf, feed your gluten-free sourdough starter. You will need 100 g of starter for this recipe, which is shy of 1/2 cup.
In a clean jar add 25 g gluten-free sourdough starter. Then add 50 g filtered water and 50 g of your preferred gluten-free grain flour (white or brown rice flour, millet, or buckwheat are all great options - or a blend of those).
Stir to thoroughly combine, place a lid on top, and set it aside to double in size.
PREP YOUR SOAKER:
Advanced prep option: 6-8 hours before you want to assemble your loaf, place the soaker grains and seeds in a bowl and pour water over top of the soaker and stir to combine. Let sit at room temperature for 6-8 hours.
Quick prep option: If you forget to prep your soaker in advance, place the soaker grains and seeds in a bowl and pour boiling water over top and stir to combine. Let sit for 10 minutes
ASSEMBLE YOUR BREAD:
Prep a 1.5 quart loaf pan by lining it with parchment paper or greasing it with butter, coconut oil, or avocado oil
You will need 2 large mixing bowls to prep your wet and dry ingredients.
Mix the wet ingredients: Add the starter, water, and honey (or maple syrup). Whisk until the starter is incorporated, then set aside
Mix the dry ingredients: In your second bowl, combine the brown rice flour, millet flour, oat flor, tapioca flour, psyllium husk powder, and salt and mix thoroughly
Add your dry ingredients and the soaker to the bowl with your wet ingredients and stir until fully incorporated. The dough will start to thicken and stiffen, like a thick batter. Set aside for 10 minutes to thicken.
Dump the now-thickened dough into your prepped loaf pan. Using a rubber spatula (dipped into water to prevent sticking) gently shape the top of your dough by sliding the spatula from the edges of the loaf pan up to the top center. You are trying to create a nice dome shape that loaf bread is known for. This takes some practice, but just do the best you can - it will be delicious regardless!
Lightly spray or brush the top of the dough with water and sprinkle 1-2 Tbsp of rolled oats over top.
Cover with a wet tea towel and allow the dough to ferment at room temperature for 12-14 hours. Re-moisten the towel as needed.
You will know your bread is ready to bake when the dough has risen 1.5 times its size (approximately 1.5 inches above the lip of the pan at the center). The dough will spring back when gently pressed with a finger on top.
Several factors can affect the speed at which your dough rises. This includes how active your starter was when you assembled the loaf and the temperature of the room. In warmer months your dough may rise quicker, cooler months it may take longer than the average 12-14 hours. If you need to speed up the rising process, you can place the dough on a sunny windowsill, or in the oven with just the light on (and watch it closely).
BAKE YOUR BREAD:
Move your oven rack to the center of the oven and preheat to 500°F
Uncover your dough and place it in the oven. Reduce the temperature to 475°F
Bake the loaf for 50-60 minutes or until the internal temperature of the bread is between 200-205°F. If the top starts browning too much, tent the bread with foil.
Remove from the oven and let sit for 10 minutes before transferring the bread to a cooling rack. The bread will continue to cook internally while it cools, so allow it to sit for at least 3 hours before slicing.
SERVE AND STORE:
After the bread has cooled completely, you can slice into it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days, or in the fridge for up to a week. It is best served toasted.
For freezer storage: slice the bread, place a small piece of parchment paper between each slice, and store in a ziploc freezer bag for up to three months. Slices can go directly from freezer to toaster without any loss of flavor or texture.
